Carefully slice along the seed of the mango and scoop flesh out with a spoon into a blender or bullet – blend until smooth – remove approximately 4 tablespoons worth and set it aside in a separate bowl

Do not shake the coconut cream before opening – once opened scoop out the top layer only and add into the blender with the remaining mango puree (this will be a thicker consistency than the bottom of the can) – you can save the watery part for another recipe such as coconut rice or to use in a curry

Add honey, lime juice and 1 tbsp of mint and blend until smooth

Evenly distribute mousse into cups or glasses of your choice – spoon over the remaining
pure mango puree and decorate with remaining mint leaves and nuts/coconut